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The impairment of the cheese-making properties of milk is partially offset by the subsequent heat treatment at the dairy. Photo: Colourbox

2015.10.01 | DCA

Cooling affects the cheese-making properties of milk

Putting raw milk into cold storage impairs its cheese-making properties. This is the result of a study which the Department of Food Science at Aarhus University and Arla Foods have carried out. The impairment is, however, partially offset by the subsequent heat treatment at the dairy.

Seeds from the annatto tree can supply a natural orange-red dye that can be used in the food industry. Photo: Grupo Colombio

2015.09.14 | DCA

Exotic seeds used as sustainable bio-factory

The exotic annatto tree produces the naturally orange pigment bixin and other useful compounds. Scientists from Aarhus University are participating in a new project for making the plant a more effective and sustainable pigment bio-factory.